Ingredients
- water
- 1 kilo pork jowl (face)
- 2 tablespoons vegetable oil
- 1 large onion, minced
- 3 cloves garlic
- 1 ginger, minced
- 3 pieces finger chilies (siling pangsigang)
- 3 tablespoons soy sauce
- 3-5 pieces calamansi
- 1/4 kilo chicken liver
- salt
- black pepper
How to cook Pork Sisig
- In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig’s ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender). Season with salt and pepper.
- Remove the boiled ingredients from the pot then drain excess water.
- Grill the boiled pig’s ears and pork jowl (or pork belly) until cooked.
- Chop the pig ears and pork belly into diced pieces.
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